Wheatgerm Hamburger Buns: Makes 12 buns
Ingredients
- 1 cup warm water
- 2 teaspoons sugar
- 2 packages yeast
- 1 cup milk
- 1/4 cup butter
- 2 tablespoons sugar
- 2 teaspoons salt
- 1 egg
- 1/2 cup toasted wheat germ
- 1/2 cup grated parmesan cheese
- 1 tablespoon dill
- 5 cups whole wheat flour
- 1 egg
- 1 teaspoon water
Method
In a large bowl pour in the warm (110F) water. Add in sugar and stir. Sprinkle yeast on top. Set aside for 10 minutes. In a saucepan scald the milk. Remove and add the butter, 2 tbsp sugar and salt. Stir till butter is melted. Cool to 110F. In a bowl add the 1 egg, wheat germ, cheese, dill and half the flour. Beat with wooden spoon till smooth. Pour dough out onto a lightly floured surface and knead for 10 minutes. Slowly add flour as you go. Just enough flour to create a soft lightly sticky dough. Divide dough into 12 pieces, cover with a towel and let stand for 20 minutes. Grease a large cookie sheet. Shape each piece into a round ball and place on sheet. Flatten slightly with hand. Brush the tops with oil and cover with plastic wrap. Place into the refrigerator for 2 hours or as long as 24 hours. Heat oven to 400 degrees. Remove buns from fridge and let stand for 10 minutes. Beat 1 egg and 1 tsp of water and brush the tops of the buns. Bake for 20 to 25 minutes or till golden brown.